Cornish saffron loaf
- January 2008
- Serves 6
- Takes 35 minutes to make, 25 minutes to bake, plus infusing and 2½ hours’ proving
This age-old recipe from Cornwall uses the delicate spice saffron to flavour the fruit bread. Serve for dessert or along with a cup of tea.
- 10.2g (6.3g saturated)
- 43.1g (13.2g sugars)
You can make 6 individual buns, instead of a whole loaf, just bake for 15-20 minutes on a baking sheet.
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